GREAT RECIPES FOR MOM

creamy garlic herb mushroom spaghetti This Creamy Garlic Herb Mushroom Spaghetti is total comfort food! Simple ingredients, ready in about 30 minutes. Vegetarian. INGREDIENTS 8 ounces whole wheat pasta (spaghetti, linguine, etc.) – I like DeLallo brand 4 tablespoons butter, divided 3 cloves garlic, minced, divided 16 ounces fresh mushrooms, sliced 2 tablespoons flour (or whole wheat flour) 1 teaspoon herbes de provence 1 1/2 cups milk salt and pepper to taste 3 tablespoons olive oil additional 1/4 cup water, broth, milk or cream (optional) 1/4 cup fresh parsley (more to taste) INSTRUCTIONS Pasta: Cook the pasta according to package directions. Set aside and toss with a little oil to prevent sticking. Mushrooms: Melt 2 tablespoons of butter over medium high heat. Add one clove of the garlic and saute for a minute until fragrant. Add the mushrooms and sauté for 5-10 minutes, until golden brown and softened. Set aside. Sauce: Add the remaining 2 tabl...

                 EASY KID SNACK:         STRAWBERRY YOGURT BARK Strawberry Yogurt Bark – Ingredients: – Yogurt (we used honey Greek Yogurt) – *Dried strawberries * We used freeze dried strawberries, available in many supermarkets. You can use fresh fruit, or even nuts, or any mix-in’s of your choice. I chose to use dried to keep the moisture/mushy feel and frozen texture down since the bark is frozen. Instructions: Step 1. Line a flat pan with sides with parchment paper and spread evenly with yogurt, make sure it’s not too thin so that it breaks easily. I would say about 3/8 of an inch thick is good. Step 2.  Sprinkle with your mix-in (fruit, nuts, etc) Step 3.  Freeze for a few hours until completely frozen. Ours took about 4 hours for an 8″ square pan, but of course it will depend on the size of your pan. Remove from frozen yogurt from the pan and peel off the parchment paper. Break...

Skinny Dinners Under 300 Calories - Slow Cooker Pepperoni and Chicken Ingredients 2 pounds boneless, skinless chicken breasts salt, to taste black pepper, to taste 1 cup reduced-sodium chicken broth 3 tablespoons tomato paste 1 teaspoon Italian seasoning ½ teaspoon basil ¼ teaspoon red pepper flakes 35 turkey pepperonis, sliced in half ½ cup sliced reduced-sodium black olives Instructions Place the chicken on the bottom of the slow cooker, and season the tops with salt and pepper, to taste. In a medium mixing bowl, stir together the chicken broth, tomato paste, Italian seasoning, and red pepper flakes, then pour over the chicken in the slow cooker. Next, add the pepperoni and the olives to the slow cooker. Cover and cook for 3 hours on high or 6 hours on low. , or until the chicken falls apart and can be easily shredded. Shred the chicken in the slow cooker with tongs or 2 forks, and mix it up to absorb the remaining liquid for an additional 3...

  BETTER THAN ANYTHING TOFFEE RECIPE The best toffee recipe EVER! Sweet milk chocolate, crunchy pecans, and rich, buttery toffee - what's not to love? This Better Than Anything Toffee is easy to make and makes the perfect treat OR gift year-round!  Ingredients 1   cup   coarsely chopped pecans 1   cup   (2 sticks) Challenge unsalted butter 1   cup   granulated sugar 1/2   tsp   kosher salt 1   tsp   vanilla extract 1   cup   milk chocolate chips Instructions Spray a 9-inch square baking dish with cooking spray and line with parchment paper. Spread the chopped pecans in a single layer on top of the parchment. Add butter, sugar, and salt to a heavy bottomed 3 quart pot Bring to a boil over medium low heat, stirring frequently to dissolve the sugar. Once the candy is boiling, stir occasionally, slowly and evenly, until the candy has reached 290F to 300F, or "hard crack" o...

Vegan Jambalaya This vegan jambalaya recipe is super easy to make with basic pantry staples. Tomato-y rice flavoured with loads of herbs and spices and bulked up with celery, peppers and a selection of mixed beans make a hearty, warming and filling quick weeknight lunch or dinner. Ingredients 1 onion, diced 2 stalks of celery, chopped 4 cloves of garlic, minced Half a green pepper, diced Half a red pepper, diced 1 can (400 grams / 14 oz) crushed tomatoes 4 cups (1 litre) vegetable stock 1 teaspoon dried oregano 1 teaspoon dried basil 1 teaspoon dried thyme 1 teaspoon sweet paprika ½ teaspoon smoky paprika ½ teaspoon dried cayenne pepper 2 bay leaves 2 tablespoons Tabasco sauce (adjust to taste) 2 tablespoons soy sauce Pepper, to taste 2 cups (400 grams) uncooked brown rice 3 cups (500 grams) mixed beans (I used chickpeas, white beans and kidney beans) 1 teaspoon salt (or to taste) ¼ cup (7 grams) fresh chopped parsley 1 green onion, chopped (option...

        AUTHENTIC MEXICAN GUACAMOLE The avocados you use for this recipe should be perfectly ripe. Here’s how to select the perfect avocado for guacamole: When a Haas avocado is under-ripe it is green in color and very firm. A nearly ripe avocado is green-purple and slightly firm. A perfectly ripe avocado – the kind you want for this recipe – is purple-black in color and yields to gentle pressure. An over-ripe avocado is black and mushy. HOW TO MAKE GUACAMOLE >>  BEST KITCHEN TOOLS Mixing bowl Zyliss avocado tool Cutting board Knife Authentic Mexican molcajete Tortilla chip basket INGREDIENTS 3 Haas Avocados 1/4 cup red onion, finely diced 1/4 cup Roma tomatoes, finely diced 1/4 cup cilantro leaves, chopped (no stems) 1 Jalapeno or Serrano chile (about 1 tablespoon), finely diced 1/2 teaspoon sea salt (or maybe a little bit more!) 1 tablespoon lime juice, squeeze the juice from 3 key limes Optional Garnish: cilantro leaves on...